Citrus peels are high in flavonoids and can help with nausea, indigestion, and phlegm. Furthermore, the peel is higher in dietary fiber and phenolic compounds than the fruit. However, every year, around 40,000∼120,000 tons of citrus peels are discarded as waste. As a result, citrus peel jelly was created, which can be reused as a functional food. In this study, salinity, color, texture, and antioxidant properties were measured by adding citrus peel powder at 0%, 1%, 3%, 5%, and 7%, respectively. The salinity decreased as the amount of addition increased (P<0.001). The L-value of chromaticity decreased significantly (P<0.001). The a-, b-value increased significantly (P<0.001). As the addition amount increased, the hardness decreased significantly (P=0.002). Total polyphenols, flavonoids, 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity all increased statistically significantly (P<0.001). Through this study, we confirmed the quality characteristics of citrus peel jelly. Citrus peel jelly, which is high in antioxidant activity, is expected to increase the use of peel and functional foods.
Keywords: anti-oxidative stress; citrus; jelly; peel.
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